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Fusilli with Asparagus and Peas

Woman's Day Kitchen
  • 20 minutes
  • Serves 4

INGREDIENTS

1 lb

Asparagus

1 tsp

Lemon, zest

1 cup

Peas, frozen

3/4 cup

Shallots

4 oz

Sugar snap peas

1 cup

Chicken broth, reduced-sodium

12 oz

Long fusilli pasta

1/4 tsp

Salt and pepper

1 1/2 tbsp

Olive oil

1 cup

Parmesan, grated